Nero di SeppiaLooks gross (to some) but it is delicious. It is spaghetti with squid ink. It is lovely and has a slightly salty taste that is hard to describe - you must try it for yourself. If you are brave enough, get to the fishmonger and have him sell you fresh squid with the ink sacks still attached and follow the recipe below. This dish was served to me on a sunny terrace in Sicily. Mmmm!

Nero di Seppia Pasta

• 1 1/4 pounds (600 g) extremely fresh squid, uncleaned
• 3/4 pound (320 g) spaghetti
• 1/3 cup (80 ml) dry white wine
• 1 tablespoon tomato paste diluted in a little water, or 3 tablespoons tomato sauce
• A small bunch parsley, minced
• 2 cloves garlic
• 1/4 cup olive oil
• Salt
• Peppercorns

Preparation:

Begin by cleaning the squid: carefully separate the heads with their tentacles, then remove the guts, setting aside the ink sacks (be careful not to break them). Wash the squid well under cold water, dice the bodies, and chop the tentacles.

Open the ink sacks and collect the ink in a small bowl.

Heat the oil in a pot and wilt the garlic without letting it brown. Add the squid, the minced parsley, and a generous dusting of freshly ground pepper. Cover and simmer over low heat for about 45 minutes, checking every now and then to make sure it's not sticking (if it does add a little hot water). Once it has simmered, mix the tomato sauce or paste with the white wine and add it to the pot. Simmer for 20 minutes more, uncovered, then dilute the sauce with a little hot water and simmer for a half hour more, covered. At this point the sauce should be neither soupy nor too dry.

Half an hour before mealtime bring 3 quarts of water to a boil, salt them, and add the pasta. At the same time stir the squid ink into the sauce, adding the amount that suits your taste. Drain the pasta, season it with the sauce, and serve. The wine? The remainder of the white you used in cooking it.

Peckish PenguinsCute pics from the London Zoo last week. I wondered what they fed the penguins as we got to the viewing event a bit late and missed the actual feeding. So I found the answer via the wonderful tool that is Google. Answer: 'Penguins eat fish, squid and rock crabs.'Other interesting factoids are - Penguins do have knees and they can bite. If you want more info visit our penguin friends in NZ at: www.penguin.net.nz

Carluccio's 'exotic food'
Am a bit tired this week but will fill in the blanks for the last two posts shortly... I think the Christmas season is upon us and all things are hectic at the moment. I have made a mental note to avoid Oxford Circus until mid January - it is like being in a sardine can trying to walk along the street...it's utterly frustrating & gross! Mayor Ken needs to sort it out.

Anyhoo, onto food...I had this super delicious squid ink pasta at Carluccio's the other night (I don't think I am eating at home at all this week). I brought some home in a doggy bag and some of B's friends were here who are from the norf (North) saw it and shrieked, 'what on earth are you eating??!' I love the northerners - they are so fun - I explained that the black color comes from the ink of the squid. It is an unusual type of ingredient for a pasta sauce but it is delicious! I offered a taste, but it was 'way too exotic' for them.

Instead they happily drank their champagne and went off to a party in their fancy dress - the house was full of Pink Ladies from Grease, a Cher look a like, Spider Woman, Wonder Woman and Shrek. Needless to say there were two large bags of recycling today full of wine and champagne bottles - the sign of a good pre-party!

Good food, good friends and good wine (or champagne) - that is what life is all about...

Joso's
Fresh fish, cooked to perfection. Decor and ambiance that is tres interesting and a great group of people made an evening here one that will be remembered.

Decor and ambiance play a large part in this establishment. You are greeted by naked photos, busts and other female nude images either sculpted, painted or photographed. They are everywhere. Their website's home page also gives you a glimpse of what the restaurant is like check it out. Not for the conservative diner. The interesting part is that the owner, his daughter and his brother Leo are the artists of all the pieces in the restaurant.

Leo greeted us at the door along with Fergal who was at the bar. It was very comforting to be in the restaurant. Fergal is the latest and greatest Irish man to live in TO. At the end of the evening he turned up with some limoncello shots, thx Fergie.

The wait staff show you the fresh fish of the day on a platter which you then point at and they then cook..so v. fresh and tasty. I had the octopus which was lightly grilled and only needed a pinch of salt and lemon...it was superb. We ordered oysters as an appetizer - excellent fresh east coast ones, of course I do not remember the name of them. Squid, shrimp, and mussels were what was ordered and with great wine and Leo joining us and showing us his portfolio of work it was an excellent evening.

It was the CONTACT & Shoot gang enjoying Shoot UK's last evening in TO. Next Shoot Toronto event is May 27 - spread the word...

Squid-aliscious!
OMG - for those who are wondering about the freshness of fish, you can't get any fresher than this!

My friend Ben was in Korea recently and tried some fresh squid in the Seoul Fish Market, and as for freshness, the fish - well they were still alive. There are two videos which show them squirming around on the plate and still using their suctions to move around. Not sure why Ben tried this delicacy but he did and you can see him eating it with his molars...he looks like he has dentures the way he is chewing - luv ya Ben!

He says, 'It suctioned and wriggled all down my throat! It was tasteless...it was a weird feeling.'

I have to send you to his friend Karl's blog as I am still not adept at putting videos on the blog yet, Annu and Alex have to give me a tutorial still ;)

So check out Karl's blog to see Ben eat live squid.